251. Influence of high hydrostatic pressure treatments on the physicochemical, microbiological and rheological properties of reconstituted micellar casein concentrates.
- Author
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Iturmendi, Nerea, García, Arantza, Galarza, Uxue, Barba, Carmen, Fernández, Teresa, and Maté, Juan I.
- Subjects
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CASEINS , *HYDROSTATIC pressure , *SIZE reduction of materials , *TREATMENT effectiveness , *PHOTOMETRY , *LIGHT scattering - Abstract
The aim of this work was to evaluate the effect of high hydrostatic pressure (HHP) treatments (300 MPa, 450 MPa, and 600 MPa for a holding time of 5 min) on the physicochemical, microbiological and rheological properties of a reconstituted micellar casein concentrate (R-MCC) at two different concentrations (4 and 8% w/w). Quality changes after 7 days at 10 °C of treated products were compared to untreated ones. From a microbiological point of view, increased pressures led to a significant reduction of spoilage population. Besides, MCCs treated at either 450 or 600 MPa showed an increase of acidity. Color was also affected by HHP treatments with a loss of lightness and increase of blue/grey tonalities. Reduction of particle size was observed and an aggregation phenomenon was confirmed at 450 MPa and 600 MPa. These results suggest destabilization and disintegration of casein micelles. However, no changes were detected in rheological and multiple light scattering measurements. Image 1 • HHP treatments modified the structure and physicochemical characteristics of reconstituted micellar casein concentrates. • Reduction of particle size and aggregation phenomena was confirmed for treatments at 450 and 600 MPa. • The effect of HHP was more remarkable at 4% (w/w) than at 8% (w/w) protein concentration. • There was no significant effect of HPP treatments on physical stability. • The treatment at 600 MPa during 5 min guaranteed microbiological quality of R-MCC during 7 days at 10 °C. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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